Soups

KosherEye.com

When we serve this egg drop soup, there are rarely leftovers. We always serve a bowl of crunchy Chinese noodles alongside this family favorite. And sometimes, we even make our own crunchy noodles from egg roll skins.

Bring stock, soy sauce, sherry, ginger, and garlic to a simmer in a 2 quart heavy saucepan for about 15 minutes. Removeginger and garlic with a slotted spoon and discard. If using any of the optional ingredients, add them here.Stirring soup in a circular motion, add eggs- in a slow, steady stream. Simmer undisturbed, until strands of egg are cooked, about 1 minute. Remove some soup and dissolve corn starch; when lump free add back to soup.Remove from heat and stir in scallions to tast, and sesame oil. Season with salt and pepper and serve.